Monday, 2 March 2015

Grilled Chorizo and White Cheddar

Last weekend was glorious. Sparkling fresh fallen snow, bright blue skies, and campfire cooked sausages; I would never tire of winter if every weekend was spent at the cabin. Dave and I cross country skied out to Pine Point Rapids, close to our cabin in the Whiteshell. At the far point of the 6 km loop there's a warm up shack that's usually stocked with fire wood. When we showed up to the rapids one group was just leaving and had already started a nice fire in the grate outside - a perfect spot to cook up our picnic for two.

Admittedly this is another random grouping of ingredients more then it is a recipe. Without question, the most important take away from my Articling year was the patented move of combining grilled chorizo with white cheddar in one mouthful. There's a good chance that if you've been to our house or cabin in the past six years - we've fed you this. It's become quite a staple among our friends.

Grilled Chorizo and White Cheddar

Must Haves:

Chorizo Sausages

1 lime

Aged White Cheddar (4 year old from Costco is best)

Toothpicks

Recomended Picnic Add Ins:

Beers

Clamato for the Beers

Asian Pears

Cut cheese into small cubes before leaving. If you're lucky enough to be cooking the sausage on an open fire, and if you have a husband whose willing to carry the weight of the world on his shoulders to indulge your every whim, also pack a cutting board, knife, some kindling, matches, newspaper etc.

Grill Sausage: If on an open flame (BBQ or campfire) try to cook on indirect heat away from the flame, until heated through and blackened, about 10 minutes, turning often. If at home, cook on a sheet pan under the broiler on high, about 4 mins per side, until blistering. Slice sausage into bite sized peices. Halve a lime and squeeze juice overtop of chorizo.

Stab a piece of cheese and chorizo with a toothpick and prepare to become addicted to this grown up version of kielbasa and marble cheese.